1 Tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. each: lean beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
1 Tbsp. vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped*
1 (28 oz.) can diced tomatoes, drained
1 (16 oz.) can kidney beans, rinsed and drained
1 (15 1/2 oz.) can navy beans or Great Northern beans, rinsed and drained
1 (8 oz.) can tomato sauce
1 Tbsp. chili powder
1 garlic clove, minced
1 1/2 tsp. ground cumin
1/2 tsp. dried basil
1/4 to 1/2 tsp. cayenne pepper
9 large hard rolls
sour cream, chopped green onions and sweet red pepper (optional)

In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches. Toss to coat.

In a large skillet, brown meat in oil in batches. Transfer to a 5-quart slow cooker with a slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato sauce and seasonings. Cover and cook on low for 7 to 8 hours or until the meat is tender.

Cut tops off rolls. Carefully hollow out bottom halves. Spoon about 1 cup of chili into each roll. Garnish with sour cream, onions and red pepper, if desired. Yield: 9 servings.

*Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.